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Squash with Vegetarian Sausage and Rice Stuffing
Squash with Vegetarian Sausage and Rice Stuffing
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Prep Time:
25 minutes
Total Time:
25 minutes
Quick and flavorful stuffed acorn squash, perfect for a satisfying meatless meal in minutes.
Ingredients:
  • 1 medium acorn squash
  • 1/2 cup frozen sweet peas
  • 1/2 cup water
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon salt
  • 1/2 cup uncooked instant brown rice
  • 3 frozen meatless breakfast sausage patties (from 8-oz box)
  • 2 tablespoons shredded fresh Parmesan cheese
Instructions:
  • Cut the squash in half lengthwise and remove the seeds. Place the squash halves, cut side down, in an 8-inch square (2-quart) glass baking dish. Cover with microwavable plastic wrap and microwave on High for 9 to 11 minutes, or until the squash is fork-tender.
  • In a 2-quart saucepan, bring peas, water, thyme, and salt to a boil over high heat. Add rice and bring to a boil again. Lower the heat, cover, and simmer for 5 minutes. Remove from heat, stir, cover, and let it sit for 5 minutes until all liquid is absorbed.
  • In a preheated 8-inch nonstick skillet over medium heat, cook the sausage patties for 5 to 6 minutes until they are lightly browned, fully heated, and broken into 1/2-inch pieces as they thaw.
  • Fluff the fluffy rice with a fork; stir in the savory sausage and gooey cheese. Spoon the flavorful rice mixture into the tender squash halves.

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